Tumbet

Summary

Ingredients

• 4 eggplant (s)
• 4 bell pepper (s), green
• 8 medium potato (s)
• 8 cloves garlic
• 1 kg tomato (s), ripe
• 2 cup / s oil (olive oil)
• salt and pepper

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Instructions

1. Cut eggplants into slices, season with salt and leave to simmer for 30 minutes. Clean and cut the peppers into pieces, wash and drain. Peel the potatoes, cut into slices, wash and drain too. Crush the garlic cloves without peeling them. Wash and chop tomatoes. Heat some oil, sauté a clove of garlic and add tomato, then season with salt. Cover the pot and let it slowly reduce. When the sauce is thick, strain it and put it back.
2. Heat the oil in a pan and fry the potatoes in it, drain and distribute in a shallow clay bowl.
3. In the same oil, fry the washed and drained aubergines, drain the oil and pour them onto the potatoes.
4. Now fry the peppers in the remaining oil, over low heat so that the juice does not leak out. Salt and drain. Then distribute on the aubergine slices.
5. Pour the tomato sauce over everything. This dish can be served hot or cold, either as a starter or as a side dish to meat, eggs or fish.

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